I am the author of The Balsamic Vinegar Cookbook and Savoring the Wine Country, co-author of Sous Vide at Home and Sous Vide Made Simple, and writer/editor of 18 restaurant/travel guides including Zagat Survey Bay Area Restaurant Guide and San Francisco Sidewalk Offline Guide. I also worked as an in-house editor for Harper Collins, where I built a competitive cookbook program including several James Beard and Julia Child Cookbook awards for titles in The Beautiful Cookbook and Country Garden Cookbook series. 

Sous Vide at Home (Ten Speed Press, 2016) 

Sous Vide Made Simple (Ten Speed Press, 2018)

The Balsamic Vinegar Cookbook (Harper Collins, 1996)

Savoring the Wine Country (Harper Collins, 1995)

San Francisco Bay Area Zagat Restaurant Survey, 16 editions, 1999-2015 

Here’s what my clients say about me…

I had the pleasure of producing the cookbook Sous Vide at Home with Meesha. Having worked on hundreds of cookbooks, I treasure writers who have deep knowledge of subject, are fantastic collaborators and have an astute eye for detail. In addition to having all of these qualities, Meesha is a great project manager and writer with tenacious follow-through. The incredible success of the book is a testament to how well she collaborated with the author and the publisher. I would highly recommend her.

Leslie Jonath, founder of Connected Dots Media

Working with Meesha helped streamline the entire scope of the book’s project management. She not only kept the practical book deadlines on track, but her management of the team was essential. As an agent, it can be hard to stay out of the day-to-day and I was confident in handing the book’s production off to Meesha. I would be delighted to bring her in on future book projects.

Sally Ekus, manager and literary agent at The Lisa Ekus Group